Cast Iron Carrots with Curry & Cilantro

Carrots cooked in a hot cast iron skillet with curry and cilantro. Adapted from [Amy Thielen via Food Network|http://www.foodnetwork.com/recipes/amy-thielen/cast-iron-carrots-with-curry.html].

Yields: 2-4 side dish servings

Ingredients

3 tablespoons avocado oil or coconut oil
2 pounds carrots, peeled and cut into 1-inch chunks on the bias
coarse salt, to taste
½ teaspoon pepper
1 teaspoon curry powder
¼ cup cilantro, roughly chopped

Instructions

Heat oil in a cast iron skillet on medium-high heat. You want the pan nice and hot.

Carefully lay the carrots in the hot pan in an single layer, allowing the carrots to make as much contact with the hot surface as possible. Sprinkle with a generous pinch of salt and the ½ teaspoon pepper. Cook the carrots about 8-10 minutes, turning every few minutes, until they are caramelized, browned and crisp tender. In the last minute of cooking, sprinkle on the curry powder and stir to coat and allow the curry powder to toast in the oil and become fragrant. Remove the carrots from the heat, sprinkle with cilantro and more coarse salt as needed. Serve promptly.